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Pumpkin Cinnamon Rolls are filled with a delicious pumpkin and brown sugar filling and topped with a drizzle of cream cheese frosting. Soft, fluffy and so perfect for fall.
Hey guys! It’s Kelly from Life Made Sweeter back again and today I’m sharing one of my favorite things I love to make once the weather cools down.
Nothing screams fall more than a cozy pumpkin treat and with these amazing Pumpkin Cinnamon Rolls you get double the pumpkin in every bite.
The dough is made completely from scratch and the added pumpkin and warm spices add that magical flavor we can’t get enough of.
The filling is a combination of pumpkin, butter, brown sugar and pumpkin pie spice. So gooey and the aroma that fills your house is just incredible!
These pumpkin cinnamon rolls are soft, fluffy and melt in your mouth delicious. They are just perfect for breakfast or brunch.
Top with a sweet cream cheese glaze and enjoy these warm rolls right out of the oven!
Pumpkin Cinnamon Rolls
Ingredients
- 3 ¼ - 3 2/3 cups all-purpose flour divided
- 2 1/2 teaspoons instant yeast
- 2/3 cup canned pure pumpkin puree not pumpkin pie filling
- 2/3 cup milk
- 2 tablespoons sugar
- 2 tablespoons butter
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 large egg beaten
Filling
- 1 tablespoon unsalted butter slightly melted
- 2 1/2 tablespoons canned pumpkin puree not pumpkin pie filling
- 1/2 cup packed brown sugar
- 2 1/2 teaspoons pumpkin pie spice
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 2 tablespoons unsalted butter softened
- pinch of salt
- 1 cup powdered sugar
- 2 to 3 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
!To make the dough
- In the bowl of a stand mixer, combine 2 cups flour and yeast together and set aside. In a small saucepan over medium heat, add the pumpkin, milk, sugar and butter, pumpkin pie spice and salt and heat until warm (120°-130°) and butter is almost melted. Remove from heat and stir in to the flour/yeast mixture. Add the beaten egg and mix on low speed. Turn the mixer on high and beat for 3 minutes, scraping down the sides of the bowl as needed. Turn the mixer back on low and slowly add in remaining 1 ¼ cups - 1 2/3 cups flour (just until the dough is no longer sticking to the sides of the bowl) then beat on high for 1 more minute. Transfer to a large greased bowl. Cover and let rise in a warm area until doubled, about 1 hour.
- Roll dough into a 12 x 10 inch rectangle on a lightly floured surface or a silicone mat. Combine slightly melted butter with pumpkin and spread on dough. Mix together brown sugar and pumpkin pie spice and sprinkle over dough. Roll dough tightly, jelly roll style, starting with the longer side.
- Cut into 9-12 slices depending on how thick or what pan you are using. Place rolls, cut side down in a greased 9 inch square pan or 9×13 inch pan and cover with a damp cloth and let rise for 30-60 minutes.
- Bake at 375° for 20-25 minutes, or until golden brown. Cool on a wire rack.
!To make the frosting
- Meanwhile using a stand mixer or a hand mixer, beat cream cheese and butter until light and fluffy. Slowly add the powdered sugar, salt, vanilla and 2 tablespoons milk. Beat until combined, about 1 minute. If glaze is too thick to drizzle, add more milk, 1 teaspoon at a time. Spread or drizzle half the glaze over slightly cooled rolls. Serve warm or room temperature with additional glaze if desired.
Nutrition
Serves: 12
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I made these buns yesterday and making aother batch again today. Had to have been the easiest bread recipe I have found in a long time. They turned out perfect. However I made it with fresh pumpkin and I think for the filling I will reduce the amount because it was too watery. Also I will make an adjustment to frosting as I found it too much for what I like. Otherwise perfect. Thank you
Excellent! Don’t have a stand mixer and accidentally bought regular yeast so had to adapt (dumped yeast into the liquid mix, let stand 10 min; got the dough together then kneaded 5 min) but so good, the cream cheese glaze was perfect (threw it together in a food processor)! Thank you!
I just made these and they taste AMAZING! My house also smells wonderful as an added bonus.
Oh that is a major bonus!! I am so happy it smells and tastes delicious!! Two great things:)! Happy baking! Thanks for sharing! XOXO
We can’t get enough pumpkin, this time of year. These cinnamon rolls look amazing.
Oh wow..pumpkin in the dough and in the filling..um WOW…I so wish I could just reach into my computer screen and take one 🙁 guess I’m breaking out my dough hook this weekend to make these!
I’m actually neither a fan of cinnamon nor pumpkins. But your pics are drool worthy.
This looks so delicious, yummy!!
Delicious! Perfect for a weekend or Thanksgiving breakfast dish!